Genki Noodles & Sushi

Last night we tried a few different dishes at Genki Noodles & Sushi in Virginia Highlands.

Bottom Line: Clean, sweet-leaning flavors in dishes that aren't at all greasy and are priced affordably.

2005 Clos du Bois Merlot

While sipping the 2005 Clos du Bois Alexander Valley Reserve Merlot, you may suspect it's really a Cabernet Sauvignon. But it's only 15% Cab, the rest is indeed Merlot.

This dark ruby red wine offers notes violet, mocha, black cherry, prune and blackberry with a touch of oak.

This wine retails for approx. $20.

Bottom Line: Thumbs up.

Buckhead Diner

Buckhead Diner, part of the the Buckhead Life Restaurant Group, offers a unique mix of retro-chic and upscale casual. The menu features hearty classics and a few lighter options.

During a recent visit we were treated to a seared scallop as an amuse bouche:
As a main course, Dean opted for the grouper sandwich. He even liked the cole slaw, a side that he typically ignores:
I got the chicken pretzel sandwich, which is a juicy chicken breast in a soft pretzel roll. Alongside, instead of chips, I opted for white corn grits:
Bottom Line: A reliable classic.

Big Breezy Cocktail

This delicious cocktail was created by mixologist Simon Ford specifically for Absolut New Orleans vodka. I first tasted this drink at Tales of the Cocktail in New Orleans, Louisiana and loved it so much that I've been hoarding my (now irreplaceable) bottle of Absolut New Orleans to use only in this specific recipe. The watermelon really compliments the mango and black pepper flavors of the vodka.

2 parts Absolut New Orleans vodka
4 chunks fresh watermelon
1 part simple syrup
squeeze of fresh lemon
pinch of black pepper
melon ball for garnish
lemon slice for garnish

Place all ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a melon ball and sprinkle of freshly ground black pepper.

Swiss Wine

Fendant is the Swiss name for the varietal also known as Chasselas.

I first enjoyed the crisp white wine while visiting Switzerland last fall.

Chasselas is a wine you won't find at your local wine shop (unless you happen to be reading this blog post while sitting in a cozy chalet in Switzerland). The Swiss love their wines so much that they keep it all to themselves--Swiss wine is not exported outside the country. I was informed of this fact several times during my trip, so I savored Swiss wines with each meal, not knowing when I might have an opportunity to sip it again.

Recently I was lucky enough to be invited to the 25th anniversary of the Swiss Consultate in Atlanta. Obviously, those folks have the connections necessary to get Swiss wine into Atlanta, Georgia. Fortunately, they didn't hoard it all for themselves.

Grown on steep pre-Alps mountainsides, the vineyards enjoy rocky soils, gorgeous views and frequent breezes. The wine boasts a mineral backbone and refreshing acidity. It's food-friendly and also enjoyable on its own.

Bottom Line: A must-have while in Switzerland, Chasselas wine is also its own persuasive argument to visit that country.

Bad Dog Taqueria

Name your restaurant "bad" anything, and you open yourself up to snarky complaints if it doesn't muster up to expectations. Fortunately for the owners of the new Bad Dog Taqueria, the food is good enough that they shouldn't have to worry about such disses. Chips and salsa ($4) include a mix of yucca, plantain, boniato and corn chips with a trio of salsas (salsa fresca, plantain pineapple serrano and fire-roasted tomato) or grilled guacamole (for an extra $1.50). It's all tasty, but I hope that in the future regular customers who've settled on a favorite salsa can get a larger quantity of just that one.
The menu features nine different tacos ($2.99 each). We tried them all.

According to the manager, all of the recipes were sourced from cooks of the ethinicities these dishes represent. The goal is authentic flavors with a Latino twist.

Tastes like Chicken is filled with plantain encrusted chicken breast, creamy cilantro sauce, lettuce and tomatoes:
We've Got Seoul has Korean BBQ pork belly, kimchee slaw and salsa verde. I didn't expect to like it, but it won me over.

Uncle Morty, my personal least-favorite, is filled with slow-roasted brisket, marinated grilled onions and "special sauce."

Bollywood (one of two vegetarian options) has Indian samosa with curried potatoes, peas and tamarind coriander chutney. It's quite sweet.

Evita has marinated grilled flank steak, crispy yucca and chimichurri sauce.

Chickpeas in a Pod (the second vegetarian option) has chickpea croquettes, avocado tahini sauce, lettuce and tomatoes. This taco was a favorite.

Snooki features spicy tomato ground beef ragu and queso fresco. I liked Snooki--there's a sentence I never thought I'd write!

Yo Mama's Taco is the only hard-shelled taco in the line-up. It's filled with seasoned ground beef, shredded cheese, lettuce and tomato:Go Fish! has plantain encrusted tilapia, creamy cilantro sauce and cabbage slaw:
Bad Dog Taqueria is located at 1579 North Decatur Rd. For more information call 404-370-8822.

Bottom Line: Fresh and clean--descriptors that equally apply to the food flavors and physical dining space--this restaurant is sure to appeal to neighborhood residents.

WaterDream at MODA

I was invited to a media preview of the current "WaterDream: The Art of Bathroom Design" exhibit at the Museum of Design Atlanta (MODA) in Midtown. Compared to the previous motorcycle exhibit, this one offers many things to look at in several rooms.

We all use bathrooms--probably without thinking too much about them. It's surprisingly interesting to spend a few moments contemplating the shape of the fixtures.

My favorite discovery was probably included more as a throwaway, a space filler. In the back room there are four displays showcasing designs by four different designers. While bathroom fixtures are the primary focus of those exhibits, each one also includes at least one non-bathroom object also created by the designer -- these objects are included to highlight the designers' talents and flexibility in other areas of design. One case holds a citrus juicer with a placard describing the juicer as the creation that sparked "the citrus juicer controversy in the '90s." Sorry to say I missed that whole debate!

Bottom Line: Worth a visit, if only to see that funky juicer and imagine the fuss it sparked in certain circles.

AGWA de Bolivia

AGWA de Bolivia, billed as the world’s premiere coca leaf liquor, is "grown in Bolivia, made in Amsterdam." I'd never heard of the green stuff previously, so agreed to give it a sip.

A shimmering emerald green hue, it sniffs of lime, herbs and white chocolate. The medium-bodied liquid tastes like ginger beer, candied lime, iced tea and mint. Thumbs up.

According to the press materials, "Wild Bolivian coca leaves are hand-picked at 2000 meters in the Andes and shipped under armed guard in 2000 Kilo Bales to Amsterdam to be macerated and de-cocainized. The potent high strength flavour formula is reduced to 60 proof, bottled and then shipped around the world in a more conventional format." I've never tried and have no interest in cocaine, this is as close as I'll get...which gives this spirit a naughty edge, which may add to its appeal in the right crowd and/or setting. Like absinthe, except it tastes better. And because it's less complex than Chartreuse liqueur, it's more approachable (although I do like that spirit).

Try it served ice cold on the rocks or mix it into a summertime cocktail:

Bolivian Mojito
1.5 oz AGWA de Bolivia Coca Leaf Liquor
12 spearmint leaves
1/2 lime
7 oz. Club soda
2 tsp. Sugar

In a large glass, gently crush mint leaves. Squeeze lime juice over crushed leaves. Add sugar. Add AGWA and club soda. Stir well. Garnish with a lime wedge; serve on the rocks.

AGWA’s Liquid Envy
25 ml AGWA
12.5 ml Mildori
25 ml Zubrovka Vodka
12.5 ml lime juice
50 ml pressed apple juice
12.5 ml Gomme syrup
1 Kiwi

Scoop flesh of 1 Kiwi into a Boston Glass, add Gomme and muddle into a puree, add all liquids and shake with cubed ice. Fine strain into a chilled martini glass (7 oz) Use half a hollowed kiwi as a boat and float in the drink. Add 12.5 ml of AGWA to the boat. Garnish with a lime wedge and a skinless wheel.

Summer's Come Early
8 ounces Agwa
8 ounces lime juice
sliced apple
lime wedges

Fill a pitcher with 8 ounces Agwa, mix with 8 ounces lime juice, top with soda water. Add sliced apple and lime wedges. Stir. (Serves 4 people).

AGWA Berry Kiss
1.5 oz. AGWA de Bolivia Coca Leaf Liquor
5 oz. chilled Prosecco
fresh lime juice
fresh blackberries and raspberries

Combine AGWA, lime juice and chilled Prosecco and shake, garnish with fresh Blackberries and Raspberries

AGWA Fresca
AGWA
lime
soda water

AGWA topped with soda water and crushed lime, on the rocks

-Recipes courtesy AGWA de Bolivia

Peach Ceviche

Inspired by a dish at the new Escorpion Tequila Bar & Cantina, I decided to make a peach ceviche. Though I didn't have a recipe for peach ceviche, I read several other ceviche recipes, and then decided to create my own version based on the same combination of ingredients in the dish I'd enjoyed at the restaurant. I simply substituted peaches for the fish. Delicious!

Peach Ceviche
3/4 cup jicama, peeled and cut into small dice
3/4 cup fresh pineapple, peeled, cored and cut into small dice
3/4 cup fresh peaches, peeled, pitted and cut into small dice
serrano pepper, seeded and cut brunoise (very small 1/16th-inch dice)
juice of one medium lime
1 teaspoon cilantro, minced (for garnish)

Mix ingredients in a bowl, chill and plate. Top with cilantro. Serve and enjoy.

Escorpion Tequila Bar Cantina

The new Escorpion Tequila Bar & Cantina is located in Midtown Atlanta at 800 Peachtree Street (in the former ENO space, near the Fox Theatre).

On a recent Friday evening the vibe was energetic, radiating from the large bar that's positioned front and center.

The goal for the bar, lunch and dinner menus at Escorpion is to serve authentic Mexican flavors.

The kitchen is led by executive chef Edgar Cruz, who previously worked at Fifth Group Restaurants, Aquanox and Restaurant Eugene in Atlanta and Gramercy Tavern and Daniel in New York.

Behind the bar are mixologists Adam Fox (formerly of Flat Iron Lounge in New York) and Gilbert Marquez (a Native American from the Yaqui tribe who specializes in Mexican cocktails).

We started with “Lil’ Florida Daisy," made with reposado tequila, grapefruit juice, maraschino cherry liqueur, lemon juice, sugar, orange and whisky barrel bitters, and "El Chamucho" made with blanco tequila, ginger, blackberries, lime, creme de cassis and sage. Both are top sellers and one sip confirms the distinction is warranted (all cocktails are $10, except the most basic margarita which is $8).
Owner Riccardo Ullio stopped by our table and recommended that we try a ceviche. His favorite is the octopus, which is made with grapefruit, lime and habanero. While that does sound delicious, I was more intrigued by the Hamachi ceviche, which pairs the fish with pineapple, jicama and serrano ($8):
It was indeed tasty, but I'm not a true fan of cold fish and so while eating it I thought I'd like to try to make a vegan version of this dish. (And during "peach week" I did.)

For dinner we ordered a cheese chile relleno ($8), pork tamale with green mole ($4), Seta taco ($3.50) which features portobello, poblano, corn, onion and cotija cheese, and a carne asada taco made with hanger steak, onion, jalapeno and salsa verde ($4). (Pictured clockwise from top left:)All fresh and delicious with top-quality ingredients. The pork tamale had an impressive quantity of meat. The relleno was addictive. But it was the seta taco that truly stole my taste buds' affections--I can't wait to go back and get a plate of 4 for $12.50 and savor them all.

Between the tres leches cake and flan dessert options--of course I tried both--I preferred the flan, which was perfectly dense and offered rich caramel notes. This admission surprised owner Riccardo Ullio, who said that the tres leches cake is his favorite dessert on any menu at all three of his restaurants. (So, if you happen to spot a handsome bald man eyeing the room while devouring a piece of this cake, it might be him.)

One wall of the restaurant features framed matador jackets. Were they used in a bull fight? Perhaps: Close inspection reveals a dented button:

Escorpion is the latest venture of chef-restaurateur Riccardo Ullio, who also operates Sotto Sotto and Fritti. For more information visit urestaurants.net.

Peach Daiquiris

Fresh Georgia peaches are easily transformed into tasty cocktails, as proven by these frozen peach daiquiris.

3 fresh BlazePrince Georgia peaches or other varietal of small to medium-sized peaches (peeled, pitted and diced)
2 oz. fresh lime juice
2 oz. simple syrup
2.5 oz. white rum
2 cups ice

Combine the sugar and peaches in a blender until liquified. Add rum, lime juice and ice. Blend until slushy. Serve and garnish with a peach wedge.

Yield: 2 cocktails

Georgia Peaches

Georgia peaches are in season!Several years ago while strolling through CostCo I happened to pass a box of Spanish lemons. The aroma was intoxicating, the best lemons I'd ever sniffed. And so, despite the fact that I had no idea what I would do with a case of lemons, I bought it. Thus began a home cooking experiment of epic proportions (in our household at least). To use up the lemons I tried dozens of recipes, from beverages to desserts, salad dressings to marinades, preserves to sorbets until lemonade poured from our ears. Dean dubbed it "lemon week" and suggested that we do it at least once each year. While, sadly, CostCo hasn't sold that varieties of lemons again, over the years we've hosted various reinterpretations of that week....including "pomegranate week," "agave syrup week," "cranberry week" and so on. We even did a month-long Plant Perfect Experiment.

Currently on our calendar it's officially "peach week."

Thanks to the folks at Pearson Farm in Fort Valley, Georgia, I'm the proud owner of a 25-pound box of Georgia peaches. These are BlazePrince varietals, which are freestone / cling-free (the stone readily separates from the fruit flesh) and have some areas that are reddish in hue. They are sweet-tart, juicy and delicious. They're typically available beginning June 29, but I picked up a box at the Piedmont Park Green Market on Saturday, June 18.

What is the fate of these peaches? Stay tuned for details.

If you love Georgia peaches but prefer not to do your own cooking, you can enjoy Pearson Farm's peaches at several Atlanta-area restaurants and bakeries including: Farm Burger, LEON's Full Service, Wahoo!, Restaurant Eugene, Holeman & Finch Public House, H&F Bread, Parish, Rosebud, Home Grown, Rathbun's, 5 Season’s West Side, South City Kitchen, Muss & Turner's, Bella Cucina and the King of Pops street cart.

Georgia Shakespeare's "The Tempest"

The Tempest is currently on stage at Georgia Shakespeare, as part of the Summer Festival at Oglethorpe University.Neal A. Ghant as Caliban and Carolyn Cook as Prospera. Photo Credit: Bill DeLoach

Nationally-acclaimed director Sharon Ott cast the lead role of Prospero with a female actress, and thus the name has been changed to Prospera. Much can be made of this change (such as in this review), but I really don't think it much matters.

This is a comedy, after all -- so you don't have to watch the murdered bodies pile up on stage as the plot progresses as you would during Romeo & Juliet or Hamlet -- and while a doctoral candidate might write a thesis on the gender significance of this role, a casual viewer seeks only occasion to laugh. And whether a brother/brother or brother/sister rivalry led to the main character's being abandoned on an island, who cares. It's sibling rivalry and isolation all the same.

While a father/daughter and mother/daughter dynamic is very different in real life, it won't matter a bit in terms of seeing how this fictional parent leads this naive daughter toward a rather superficial (and thus laughable) romance.

Some actors did mumble, but since their characters were meant to be drunk at the time it seemed to make sense in the overall scheme of things. Surely it is a shame to miss a word of Shakespeare, but I daresay your mind will wander at least briefly with less enticement when sitting through any live performance. To truly appreciate the iambic pentameter, read the play. Here, just sit back and go with the flow. There are a few key, often-quoted lines: You will hear them clearly and be able to follow the plot just fine.

The staging is minimalist yet brilliant--the opening storm scene is particularly impressive in how a blue sheet can effectively represent the ocean.

Carolyn Cook as Prospera. Photo Credit: Bill DeLoach

Performances of The Tempest are scheduled June 8 through July 23, 2011. (The company will also host productions of Shakespeare's Anthony + Cleopatra June 23 through July 22.) For tickets, showtimes, prices and additional information call 404-264-0020.

Bottom Line: Entertaining classic is enjoyably staged, directed and performed.

While once-upon-a-time I was an English major at a liberal arts college and studied Shakespeare at some length in elaborate detail, my husband did not. (While at a state university he spent hours in science labs.) That he laughed at the appropriate moments and claimed to enjoy the evening seems to prove the universal appeal of the story of The Tempest.